Sauce Normande (for fish)

A recipe from cooking-ez.com

For 500 ml, you will need:

• 1 30 g butter
• 2 30 g flour
• 3 200 g mushrooms
• 4 2 shallots
• 5 30 g butter
• 6 4 sprigs parsley
• 7 100 ml dry white wine
• 8 350 ml fish fumet
• 9 150 ml liquid cream
• 10 salt
• 11 pepper
• Total weight: 940 grams

Times:

Preparation	Cooking	Start to finish
20 min.	25 min.	40 min.

Step by step recipe

1	Make the blond roux Melt 30 g butter in a small pan. Add 30 g flour all at once.
2	Mix thoroughly using a wooden spatula, then stir constantly on low heat until the mixture takes on a light "blond" colour. Take off the heat immediately and leave to cool. You have now made a blond roux, like for a bechamel sauce.
3	Prepare the flavouring Peel 200 g mushrooms (if necessary) and chop small. Set aside.
4	Prepare 2 shallots.
5	In a medium-sized pan, melt 30 g butter then add the shallots, salt and pepper. Cook for 1 minute without colouring.
6	Add mushrooms, 4 sprigs parsley whole (it is important to include the stalks) and mix well.
7	Add 100 ml dry white wine and leave to reduce by 3/4.
8	Add 350 ml fish fumet (stock) and bring to the boil.
9	Finish the sauce Add the blond roux all at once and beat in with a whisk. The mixture will thicken immediately.
10	Strain the sauce through a fine strainer, collecting the liquid in a saucepan. Discard the contents of the strainer.
11	Finish by adding 150 ml liquid cream, bring to the boil and leave on low heat for 5 minutes. Your sauce normande is ready.

Remarks

For a more modern touch, you can replace the roux with a little cornflour (corn starch) mixed with cold water.

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